Tips for cooking beef, & what cut to buy?

[Eggybreadwithnuts]

Christmas day first one on our own at home. Having a small chicken for DS and fancy a small joint of beef as just us 2 will eat.

Never really done beef before...only years but was really though.

So what are your tips on cooking beef, decent butchers where we live...so what cut should we buy?

Topside corner cut. Nice big piece.
Pop it in a roasting tray, smear with some lard. Sprinkle it with black pepper a little mustard powder and a crumbled beef oxo cube.
Pop it into a high oven uncovered 220c for 15 mins then turn down to 170 and give it 12-15 mins per pound depending on how rare you like it.
Take it out, cover with foil and a towel and rest it for as long as it cooked.

Rib of beef ( sometimes known as crop).(looks like a huge chop... it's the most succulent and won't go dry.. usually one of the most expensive cuts..
Id order from butchers and depending on size ask the butchers advice on how to cook.. but l usually just roast in oven for an hour and half.. a piece big enough to serve four.

Bone in rib roast.

Cote de boeuf. Just the right size for two and delicious.

My biggest advice is DON'T buy silverside that supermarkets often sell on special offer near Christmas. It's a pot roast joint, and not suitable for standard roasting.

Thinly slice a few cloves of garlic

Stab into the beef with a thin knife and insert the slices of garlic

So rib of beef is best cut...will speak to butchers this week and order one